Spinach And Chana Kebab Recipe

Ingredients

• 1 1/2 cups soaked and cooked chana dal (split bengal gram)
• 1/2 tsp haldi powder (turmeric powder)
• 1 1/2 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp red chilli powder
• salt (namak) to taste
• 1 tsp oil
• 1 tsp cumin seeds (jeera)
• 1 1/2 cups thick spinach (palak) pur?e
• 1 1/2 tbsp kasuri methi (dried fenugreek leaves)
• 2 tsp garam masala
• 3 tbsp quick cooking oats
• 1/2 tsp freshly ground black pepper (kalimirch)
• salt (namak) to taste
• 2 1/2 tsp oil for greasing and cooking

Steps

1. Combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
2. Cool slightly and blend in a mixer to a coarse mixture. Keep aside.
3. To make spinach and chana kebab, heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds.
4. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates.
5. Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry.
6. Cool slightly and divide the mixture into 10 equal portions.
7. Roll out each portion into a 67 mm. (2½”) thin flat round kebab.
8. Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil, place 5 kebabs on it and cook all the kebabs on a slow flame, using 1 tsp of oil, till they turn golden brown in colour from both the sides.
9. Repeat step 6 to cook 5 more kebabs.
10. Serve the spinach and chana kebab hot with garlic chutney.